I purchased a container of each of these at a Middle-Eastern store (Kalyustan in NYC). First question: Can these mixtures be frozen without losing too much in the process? Second, what are some uses for them?? I tried the zhoug as an addition to scrambled eggs and on the side with plain chicken breasts....what else can I do with it? It is actually a bit spicy for me..maybe as a marinade the heat would be toned down?? Ditto the Muhammara, which has pomegranate molasses and aleppo pepper as main ingredients...also VERY spicy...but what a pretty color!! Aside from using as a spread on bread....what are other ideas??? Since I certainly will not be using either up this week, I wonder how long they would keep in the frig..or should I just thrown them in the freezer now??